Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • 8 slices ripe tomatoes
  • 1-½ tsp. minced garlic
  • 8 slices country bread
  • 1 large globe eggplant (about 2 lb.)
  • Salt to taste
  • 4 thin slices provolone cheese
  • Salt
  • + 7 more ingredients
    • ¾ cup loosely packed fresh basil leaves
    • 1 Tbs. pine nuts
    • Olive oil
    • 1 bunch arugula, rinsed and dried, stems trimmed
    • Scant ½ cup extra-virgin olive oil
    • 2 Tbs. red-wine vinegar
    • ½ tsp. fresh thyme leaves

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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